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This was good. Wouldn't say it knocked my socks off. Was a bit dry and blander than I expected. Needed some salt and pepper. If I make again I'd try adding some basil or something too. Also with other meatloafs, I've used fresh bread crumbs (a slice or two) which seem to make a moister loaf. Thank you for a different recipe.

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Best Carrot Cake Ever

Reviewed: Aug. 31, 2004

I love carrot cake, and I think this IS the best I've had. I usually play with recipes but stuck close to this one because of all the good reviews. The only thing I did differently was change the sugar to 1c sugar plus1/2c pure grade B maple syrup. So moist and delicious. Thank you Nan.

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Marinade for Steak II

Reviewed: Jun. 26, 2004

Okay, but nothing special. Burns easily, especially with a thick steak.

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Herb Rubbed Sirloin Tip Roast

Reviewed: Apr. 4, 2004

I've made this twice, first with a tri-tip roast, then with a London broil. Both were delicious. This seasoning I think would compliment most any beef. I like spicy things, but my first go was a little too hot for me. The second time I used half of the cayenne and it was more balanced to me. (granted i use a very high btu cayenne) The second time I added a rounded 1/4 tsp turmeric that added a nice smooth flavor. Thanks Joel for this tasty recipe! This has become a regular.

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Snapper Veracruz

Reviewed: Mar. 23, 2004

Thanks for this recipe. I really enjoyed it. (I'd give it 4.5 if I could) I've never had anything quite like it. I think I'll prepare it often. Although I can be quite happy with not too much done to a fish, this was a tasty change. And easy too!

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Chicken Jalfrezi

Reviewed: Aug. 8, 2003

The spices are very similar to Indian cooking, but this dish had it's own destinctive taste. I'd never had anything Pakistani. I'm really glad I tried this recipe. I do like things kind of spicy, so I added 1/4t. cayenne like another reviewer. Even more would be okay depending on how hot you like it. Thanks for this wonderful recipe Alia!

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Asian Salmon

Reviewed: Aug. 5, 2003

I love salmon, so I usually prepare it quite simply. I haven't liked any recipes that gussy it up just to cover the taste. This recipe does have strong flavor, but it's delicious and complimentary to the fish. I don't use refined sugars, so I substituted pure grade B maple syrup and molasses (1T./ea because I doubled the sauce except the oils like others). Great flavour!! Also used Braggs aminos instead of soy sauce for less sodium. Worked great. I will make this for friends.

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